Easy Einkorn Pumpkin Roll From Scratch: Step by Step -

Preheat oven to 350°F. Prep a jelly roll sheet by lightly spraying with oil and then lining with parchment paper.
In a mixing bowl add the einkorn flour, salt, baking soda, cinnamon, pumpkin pie spice, and sugar. Mix until thoroughly combined.
Add the eggs, vanilla, and pumpkin puree to the dry ingredients. Mix until all the ingredients are just combined. Be careful not to overmix the batter.
Pour the batter onto the parchment paper lined jelly roll pan. Smooth the batter out evenly. Bake at 350°F for 15 minutes or until a toothpick inserted comes out clean.
Immediately remove the pumpkin cake from the jelly roll pan by gently pulling the edge of the parchment paper. Carefully place the pumpkin cake onto a cooling rack. Immediately after place a thin dish towel onto the top of the pumpkin roll cake. A flour sack towel works great. Slowly begin rolling the cake up with the dish towel inside. This will help absorb any of the sweat from the cake. Roll until the entire cake has been rolled up. Allow the Rolled up cake to cool at least 30 minutes.

While the cake cools begin making the cream cheese filling. In a mixing bowl add the room temperature butter and cream cheese. Using a hand mixer or stand mixer with the whisk attachment mix on low for 1 minute then on high for 2 minutes or until there are no more clumps.
Next add the vanilla, salt, and powdered sugar. Mix on low for 1 minute and then on high for 2 minutes or until it is thoroughly mixed.

After 30 minutes check the cake. It should be slightly warm to the touch but that is okay. Gently begin unrolling the cake until it has all been unrolled. Remove the towel and set to the side.
Spread the cream cheese frosting evenly out onto the cake. Slowly and gently begin re rolling the cake back up removing the parchment paper as you roll it. Roll until the entire pumpkin roll has been rolled up.
You can sprinkle the top of the pumpkin roll with powdered sugar although this step is optional.
Wrap the pumpkin roll in wax paper, aluminum foil, or place in an airtight container and allow to chill in the refrigerator for at least 30 minutes.
After chilling slice, serve, and enjoy!

- Store the pumpkin roll in an airtight container in the refrigerator. If stored properly it will remain fresh up to 5 days.

- Instead of using a knife try using a piece of thread or dental floss to cut the pumpkin roll to avoid smashing it. Simply wrap the string around the pumpkin roll from the bottom and pull each side of the thread in opposite directions until it cuts all the way through.

Serving: 1 slice | Calories: 298kcal